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Curried Butternut Squash Noodles with Crispy Tofu
HODO FOODS18Ingredients
50Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 10 oz. extra firm tofu (Hodo Organic, crumbled into small pieces Locate Product)
- 1 Tbsp. soy sauce
- 1 Tbsp. oil
- 1 Tbsp. arrowroot starch
- 1 pinch pepper
- 1 tsp. garlic powder
- 2 cups butternut squash (cubed)
- 1/2 onion (cut in half)
- 4 garlic cloves
- 2 tsp. curry powder
- 1 tsp. turmeric
- 1 tsp. cumin
- 1 lime
- 1 Tbsp. soy sauce
- 1 1/2 cups vegetable broth
- 1/4 cup Artisana Cashew Butter (can sub 2-3 tablespoon of cashews or 1/4 cup tahini or 1/4 cup coconut cream)
- 1 cooked noodles (packed, choice, I used Udon noodles)
- 1/2 cup chopped mint (fresh, or sub your favorite herb)
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